✦ LIBER ✦
Microbial and chemical origins of the bactericidal activity of thermally treated yellow mustard powder toward Escherichia coli O157:H7 during dry sausage ripening
✍ Scribed by Fernando B. Luciano; Julie Belland; Richard A. Holley
- Book ID
- 113647211
- Publisher
- Elsevier Science
- Year
- 2011
- Tongue
- English
- Weight
- 297 KB
- Volume
- 145
- Category
- Article
- ISSN
- 0168-1605
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